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originally posted by: olaru12
a reply to: lavatrance
How much and what kind of "s" do you think will hit the fan? We have refrig air...no fans.
originally posted by: lavatrance
No power. No water. No heat. Rioting in the streets. How else will they bring about NWO ? This current age won't accept any NWO. Also the planet is over populated. Which is true. We're killing the planet.
originally posted by: one4all
a reply to: mazzroth
The "special" hardtack is perfec for the Hardtack Bandits....lol...they dont usually live long enough to want seconds.
My Tribe consumes the anti-dote with every meal....lol....hope you bring lots of cool "Bandit stuff" for us to shuffle through....lol.
...One of the recipes for preserving beef deals with hundred-pound lots, which would not be unusual on a farm or ranch. First you would thoroughly cover the beef in salt 'to draw out the blood.' After the beef remained in the salt for twenty-four hours you'd drain it and pack it into a wooden barrel. Then you'd prepare the preserving brine. This would consist of seven pounds of salt, one ounce each of saltpeter (potassium nitrate, also used in making gunpowder) and cayenne pepper, one quart of molasses, and eight gallons of 'soft water.' That was usually rainwater caught in barrels and allowed to settle until all the dust went to the bottom of the barrel. This you'd bring to a boil and 'skim well.' You'd then let it cool, pour it over the beef, and put a lid on the barrel.
Now, obviously, this stuff is gonna be mighty salty when you take it out of the barrel. What you'd do to get rid of the salt would be parboil the stuff-throw it in a pot of water and boil it for fifteen or twenty minutes. After that you could cook it in whatever way you wanted to. Unfortunately, parboiling has an unfortunate effect on the meat. It makes it about as tough as boot leather. After the meat was parboiled but before it was cooked a good cook took a heavy metal skillet and pounded the meat with the edge of it to tenderize the stuff.
By the end of summer, the onset of autumn, this preserved beef would be getting a mite 'high,' to say the least. The primary reason rich brown gravies and tangy sauces were invented was not to 'enhance the flavor of the meat,' but rather to disguise the fact that it was pretty far on the way to being rotten.